Halloween Recipes
Monster Cupcakes (Chocolate Cupcakes with Buttercream Frosting)
And for even more recipes, check out Brown Eyed Baker.
Halloween Recipes
It’s that time of year again! Haven’t decided what to make yet? Here are some suggestions from Halloweens past to get you started:
Chocolate Cupcakes with Buttercream Frosting
Halloween Recipes
Halloween’s almost here which means it’s time for some spooky treats! Haven’t decided what to make yet? Here are some suggestions from Halloweens past to get your started:
Chocolate Cupcakes with Buttercream Frosting
Halloween and Autumn Recipes
Looking for fun Halloween and autumn recipes? Here’s a few:
- Candy Corn
- Finger Cookies
- Tarantula Cookies
- Apple Pie
- Brown Sugar Pound Cake with Caramel Glaze
- Brown Sugar Cookies
- Brown Sugar Shortbread
- Cinnamon-Sugar Cookies (lowfat)
- Double Layer Pumpkin Cheesecake
- Pecan Sour Cream Biscuits
- Vegan Pumpkin Muffins
Enjoy!
Tarantula Cookies
Print This Recipe
So, let me first say these are very, very, very, very, time consuming to make. And they’re really messy. You’ll probably be finding spider pieces all over your kitchen for months. But if you like spooky chocolate spiders, you’ve found the right recipe!
These were a hit at work, although most people referred to them as “cute” rather than spooky. But still, a fun Halloween treat.
Happy Halloween!
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
10 tablespoons unsalted butter, softened
1/2 cup light brown sugaar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
1 bag (8 ounces) thin, short pretzel sticks
1 large bag (11 1/2 ounces) milk chocolate chips
2 tablespoons vegetable oil
Chocolate sprinkles
Small red candies
Preparation
- Preheat oven to 350°F.
- In a medium mixing bowl, combine the flour, baking powder, salt, and baking soda. Set aside.
- In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla and beat until well blended.
- Gradually add the flour mixture and cocoa powder. Beat to form a smooth dough.
- Roll a tablespoon-sized ball of dough, and place it on a baking sheet. Arrange eight pretzel sticks around the ball like spokes on a wheel. Press the tips of the pretzel sticks firmly into the dough ball. Continue with the rest of the pretzels and dough.
- Bake until cookies start to brown around edges, about 7-10 minutes.
- Lift the cookies from the baking sheets with a spatula, and place on wire cooling racks. Let cool completely. Place the racks on sheets of aluminium foil or waxed paper.
- In a double boiler (or the microwave), melt the chocolate chips with vegetable oil.
- Pour the melted chocolate over each cookie. Coat with chocolate sprinkles. Press in two red candy eyes on the front of the head. Eeek!
Recipe from Epicurious.
